Stick-To-Your-Ribs Chili

The Chef: Abby

The Menu: A creative, stick-to-your-ribs chili made of savory, spicy ingredients including collard greens, diced tomatoes, zucchini, black beans, kidney beans, pinto beans, and pieces of Frankie's famous, saucy vegan spare ribs. Abby paired our hearty main course with a light and fruity salad made of spinach, orange slices, tomato, and mango.

The Goods: If you thought our day couldn't get any better than rib-filled chili, you were sadly mistaken. After enjoying this lovely lunch we indulged in a decadent dessert: Banana Split Ice Cream Cake from Maggie Mudd courtesy of Sweet & Sara founder Sara Sohn. Sara sent us the congratulatory cake in honor of VN's 10-year anniversary, and let's just say that we're not complaining. This rich, flavorful cake tasted exactly like a trip to the ice cream shoppe—with frosting on top. Now coasting on an unparalleled sugar high, we're anticipating the end of the work day for a very specific reason: SF Vegan Drinks! We can't wait to mix, mingle, and sip Orange Creamsicle Martinis with other fabulous vegans tonight at Martuni's. Okay, maybe we're a little excited for veggie dogs too. Be sure to swing by on your way home for work for a much-needed, end-of-the-week drink!